Pork tenderloin is just as lean as skinless chicken breast and can be grilled, baked or roasted for a quick dinner. I usually make two and purposely slightly undercook one tenderloin, knowing that I’ll be making twice-cooked pork for a stir fry or my family’s favorite fried rice for another meal.
Fried rice is best made with dry rice, not moist, sticky rice. I usually cook the rice the day before and refrigerate it, uncovered overnight. Leftover rice from Chinese takeout also works. I don't add soy sauce while cooking the rice because introducing any wet ingredients can make your fried rice soggy or clumpy.